Tuna Pâté

Rich, salty and tart from lots of lemon juice and zest, this pâté from chef Cathy Whims pairs well with thick grilled toast or raw vegetables. Be sure to use the highest-quality jarred or canned tuna you can find.

Total Time: 0:10

Cook: 0:10

Level:
Moderate

Yield:
10 to 12 servings

Ingredients

2 can solid albacore tuna packed in olive oil

2 stick unsalted butter

¼ c. heavy cream

1 lemon

¼ c. lemon juice

¼ tsp. cayenne

6 anchovy fillets

3 tbsp. capers

2 tbsp. capers

kosher salt

Pepper

¼ c. parsley

¼ c. celery rib

Toast or crackers

Directions

Line a 7 1/2-by-3 1/2-inch loaf pan with plastic wrap, leaving plenty of overhang. In the bowl of a food processor, combine the tuna, butter, cream, lemon zest, lemon juice, cayenne, anchovies and the 3 tablespoons of capers. Season with salt and pepper and process until smooth. Scrape the puree into the loaf pan and smooth the top. Cover with the overhanging pieces of plastic wrap and refrigerate until firm, at least 8 hours or overnight.

In a small bowl, stir the 2 tablespoons of minced capers with the parsley and celery and set aside. Unwrap and unmold the pâté onto a serving dish and sprinkle the parsley mixture on top. Serve chilled with toast or crackers.